2009 Clarion/Register Holiday Cookbook

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About Me

I'm the working mother of a bunch of kids. I cook not only because I have to, but because I like to - experiment, create and have fun. Every holiday, birthday, or event, they all come home for mom's cooking. Since food is what we use to bring us together, I'm hoping some of my tips, techniques and misadventures can help you in the kitchen, too.

Gadget

Friday, March 1, 2013

There are many versions of chili throughout the states and Texas Red is a popular one. It's only meat and sauce - no beans, no noodles, no nothing else - just tender chunks of beef and a rich bold sauce. Recently a few of the food TV shows were featuring different styles of chili at popular spots and the Texas Red version was always on the list of "To Check Out." It uses cubed beef instead of ground and it relies on a rich flavorful sauce thickened with flour. It's much like a zipped up beef stew without the veggies. I also ran across the recipe in a food magazine, so I just had to give it a try. The flavor was bold (not hot), because of the cumin and chili powder, but the meat turned out so tender. The hubby and I both agree that we'd like beans for texture, but it's one filling stew. Topping it with chopped onion and shredded cheese is just the way I roll.

Heat 1 T. oil in large skillet over medium heat. Add half of beef, cook until just brown, about 4 minutes and then put in slow cooker. Cook remaining beef and when almost done add onion and garlic, stirring often. Return first batch to skillet.In small bowl combine chili powder, cumin and flour. Mix well. Sprinkle over meat and stir to coat. Sprinkle oregano over coated meat. Stir in 3 cans of beef stock a little at a time.